Arroz con Leche
This Cuban-style rice pudding simmers rice in milk with cinnamon and a strip of lime peel until thick and creamy. Serve it warm or cold with a dusting of cinnamon. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Scrub the lime before peeling. Cooked rice and milk must be chilled within 2 hours (1 hour if above 90°F) and kept at 40°F or below. Reheat leftovers to 165°F if serving warm.
Allergens: milk
Equipment
- heavy medium saucepan
- wooden spoon
- vegetable peeler
- measuring cups
- serving bowls
Ingredients (for 4 servings)
- 1/2 cup medium-grain white rice
- 1 1/2 cups water
- 1 cinnamon stick
- 1 wide strip of lime peel (green part only)
- 3 cups whole milk
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (for topping)
Directions
1. Scrub the lime under running water and peel one wide strip of green peel, avoiding the white pith.
2. Rinse the rice in a strainer. Put the rice, water, cinnamon stick, and lime peel in a heavy saucepan and bring to a boil over medium-high heat.
3. Lower the heat to medium-low and simmer uncovered 12 to 15 minutes, stirring now and then, until most of the water is absorbed.
4. Stir in the milk and salt. Simmer gently 20 to 25 minutes, stirring often and scraping the bottom, until the rice is very soft and the pudding is thick and creamy.
5. Stir in the sugar and cook 3 to 5 minutes more until dissolved and the pudding coats the spoon. It will thicken more as it cools.
6. Remove from the heat, take out the cinnamon stick and lime peel, and stir in the vanilla.
7. Spoon into 4 bowls and dust with ground cinnamon. Serve warm, or cover and refrigerate to serve cold.
8. Refrigerate leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Simmering rice slowly in milk while stirring so it turns creamy without scorching.
Affordable substitution
Use long-grain white rice (cook a few minutes longer) and use some evaporated milk mixed with water in place of part of the whole milk.
Optional variation
Stir in 1/4 cup raisins during the last 5 minutes, or use lemon peel instead of lime.
Leftovers & storage
Cool and refrigerate within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Eat cold, or reheat with a splash of milk to 165°F until steaming hot.